TOFU AND VEG­ETABLE RED CURRY

Friday - - RECIPE CARDS -

Prep time 5 mins Cook­ing time 10 mins Serves 2

INGREDIENTS

1 tbsp veg­etable oil 170g, red onion, thinly sliced 100g red curry paste 250ml co­conut milk 125ml wa­ter

400g baby car­rots, trimmed 5 kaf­fir lime leaves, shred­ded 175g broc­col­ini, trimmed 20g fried tofu puffs, halved 100g snow­peas, trimmed

METHOD

Heat oil in a medium saucepan over medium heat; cook onion, stir­ring, for 3 min­utes un­til soft­ened slightly. Add curry paste, co­conut milk, wa­ter, car­rots and half the lime leaves to pan, bring to a sim­mer; cook, stir­ring, for 4 min­utes.

Add broc­col­ini and tofu puffs; cook for 2 min­utes. Add snow peas; sim­mer, for 1 minute or un­til just ten­der. Sea­son to taste. Serve curry topped with re­main­ing lime leaves.

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